What happens when barbecue meets Michelin-level precision? Evan LeRoy, chef and co-owner of LeRoy & Lewis in Austin, Texas, is helping redefine what barbecue can be.
In this episode of Chef’s PSA, André Natera sits down with Evan to explore:
✅ How LeRoy & Lewis became one of the first Michelin-starred BBQ spots
✅ Why side dishes and unique menu items matter as much as the meat
✅ The science of wood selection, seasoning, and smoking techniques
✅ The biggest mistakes pitmasters make—and how to fix them
✅ The future of barbecue and food trends every chef should know
This is a deep dive into the craft of barbecue, packed with insider knowledge, technical tips, and an inside look at what makes a Michelin-starred BBQ joint stand out.
Listen now on Chef’s PSA.
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